Wednesday, June 17, 2009

The Quick and Easy Cheesecake Recipe

This recipe breaks so many cheesecake rules that cheesecake purists would not even call it a cheesecake but I say since it has got the aspect, it ought to be called a cheesecake!

I first tried this recipe a few weeks ago following a friend's instructions. I had just come home on a Saturday evening and I did not want to spend too much time making dessert for the following day. She told me to use digestive biscuits as the base, which I did and the result was pretty cool.

Method:
First blend the biscuits finely in a food processor.
Mix the butter to the biscuit crumbs.
Lay down the biscuit mixture at the base of your pastry tin and place in the oven for about 5 to 7 minutes at 180 degrees Celsius.

Now for the topping, melt the chocolate "au bain-marie".>
Whip the cream a little along with the suger to put in some air but not enough to turn it into a Chantilly. Reserve in the fridge.
When the chocolate is melted, let it cool before mixing it to the cream.
Mix gently so that the cream does not lose its air.
By now your biscuit base must have cooked and cooled.
Pour in the chocolate mixture and reserve in the fridge.
You might want to decorate the cheesecake with some fruits or nuts.

And voila! A nice and simple recipe!

For the mini version, simply use cupcake tins and the steps are the same.